I took this one to a Christmas party recently and boy was it a hit! This is an example of the wonders of Georgian food. No, not Atlanta, Georgia, rather the Former Soviet Union Georgia. Wonderful food. If you are ever in Kyiv or Yalta, I can recommend some restaurants to try.

Chicken With Walnut Sauce

Recipe By : Please to the Table - The Russian Cookbook

Serving Size : 20 Preparation Time :24:00

Categories : Appetizer

Amount Measure Ingredient -- Preparation Method

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4 Lg Boneless Skinless Chicken -- rinsed and dry

2 Qt Chicken Stock

3 1/2 C Walnut Pieces

10 Lg Garlic Cloves -- coarsely chopped

1 Bunch Cilantro -- stems removed

1 Sm Red Chile - Dried -- chopped

1/2 Tsp Kosher Salt

3 Tbsp Butter

3 Lg Onions -- finely chopped

1 Tbsp All-Purpose Flour

6 C Chicken Stock -- hot

3 Lg Egg Yolks

3/4 Tsp Sweet Hungarian Paprika

1/4 Tsp Cayenne Pepper -- to taste

1/2 Tsp Fenugreek Seed -- ground

3/4 Tsp Coriander -- ground

Pinch Cinnamon -- ground

3/4 Tsp Tumeric -- ground

1/2 Tsp Tarragon -- dried

Salt -- to taste

3 Tbsp White Vinegar

1 - Combine the chicken and the stock in a large soup pot. Bring to a boil and skim off the foam as it rises to the top. Reduce the heat to low and simmer, covered, until the chicken is cooked, about 45 minutes. Strain out the chicken, reserving 6 cups of the stock for the sauce.

2 - Cool the chicken until manageable, then remove and discard the skin. Remove all the meat from the bones and shred the meat into medium-sided pieces. Set aside.

3 - To make the sauce, finely grind the walnuts, garlic, cilantro, and chili pepper with the coarse salt in a food processor. You will probably have to do this in batches. Set aside.

4 - Melt the butter in a large Dutch oven over medium heat. Add the onions and sauté until they just begin to color, about 8 to 10 minutes. Stir in the flour and cook, stirring for 1 minute more. Gradually stir in the chicken stock. Let simmer for 5 minutes without boiling.

5 - Turn the heat down to low and gradually add the ground walnut mixture, stirring with a wooden spoon. Let simmer for 3 to 4 minutes.

6 - Whisk the egg yolks in a small bowl, then stir in about a ladleful of the simmering mixture. Whisk the yolks into the sauce.

7 - Add all of the spices, the tarragon, and salt, and let simmer without ever allowing the sauce to boil, about 10 minutes. Off the heat, stir in the vinegar.

8 - Add the reserved chicken to the sauce and stir to coat. Cool to room temperature, cover, and refrigerate overnight.

9 - To serve, remove from the refrigerator about 20 minutes before serving and carefully stir. Place the satsivi in a large serving bowl and garnish with walnut pieces and cilantro sprigs.

NOTES : Serve cold with sliced French bread for dipping.